Cheese Creams.—Season half a pint of stiffly
whipped cream with coralline pepper and salt,
then mix with it 1½oz. of grated Gruyère, and 1oz.
of grated Parmesan cheese, a teaspoonful of made
mustard, and a gill of whipped aspic jelly. Stir
this all till it is beginning to set, then pour it
either into a Neapolitan ice mould or into any
pretty dariole moulds, and place it for an hour in
the charged ice cave. Now dip the mould into
cold water, turn out the cream, serve it sliced with
seasoned watercress, or any nice salad to taste.
Or, if it was moulded in the little darioles, have
ready some tomatoes previously dipped for a minute
in boiling water, peeled, and sliced one-third of an
inch thick; season these with salt, pepper, oil,
vinegar, and a little minced parsley, turn out a little
cheese mould on to each slice, and serve garnished
with chopped aspic and seasoned watercress.